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Rocamadour

The farm producers, since obtaining the AOC label in 1996, have abandoned the name Cabecou as too generic, and today insist on calling the cheese “Rocamadour”. This also enables them to differentiate this cheese from the many Cabecou that exist.

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Salers

The Cantal is produced in the Auvergne region of France.The form of the cheese is massive and dumpy, with a soft yellow interior. When kneaded, the pâte tends to melt in the hand. The pate is firm and homogeneous, with a thick smooth, dry, greyish/brown rind.

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Brie de Meaux

Since the Middle Ages this cheese was considered the finest cheese in Europe .It is produced near Paris, which has no doubt helped its reputation.In 1980 this cheese was accepted into the AOC family. A bright white rind hides a pale yellow pate creamy,

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Saint Félicien

This is a raw milk cheeses that comes from the farms in the Rhone-Alpes area of France. It’s in way the St Marcellin “big brother “.The pate is uncooked and unpressed, the rind has a natural yellow mould. The taste is creamy and soft and will delight am